I’m new to recipe writing. I am also the kind of cook who “adds a bit of this” and “puts that in too.” Generally I have no idea what measurements I use when cooking. And I tend to change the ingredients often, which also alters the measure. When submitting to Food52 my strategy has been to write down what I fix for that particular dish, and to take precise measurements that appear to be an approximation of what I add when I am cooking for myself. Is this a good approach? Or is there a general philosophy for recipe writing that I am not applying to my process? I’d love some thoughts or advice. Thanks!
This snickerdoodly plum crumble is the season's grand finale
One Last Summer Dessert
A Make-Ahead Party Entree That Lets You Actually Enjoy the Party
A Casserole Carrier That Serves, Too
The Spicy-Hot Peanut Butter Your PB&J is Longing For
Cheery Kitchen Storage + More Under $50
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)